Prepare the bacon

Take 3 slices of bacon and slice into ½” pieces. Take the remaining 2 slices of bacon and slice into 1″ pieces.

Cook the ½” pieces until just crisp. Drain on paper towel and set aside.

Cook the 1″ pieces until most of the fat is rendered. Do not cook until crispy. These pieces will top the biscuits and will cook further in the oven. Drain on paper towel and set aside.

For the biscuits

Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.

Whisk together the flour, baking powder, baking soda, sugar, and salt in a bowl.

Cut the butter into 1/2″ cubes then add to the dry ingredients and cut in the butter with a pastry blender (or blend with your fingertips) until mixture resembles coarse breadcrumbs.

Add the bacon pieces (the smaller pieces, not the ones reserved for the topping), scallions, and the shredded cheese. Toss just until they are coated with the dry mixture. Add the buttermilk and stir until just combined. Dough will be a little wet and sticky, not crumbly.

Drop dough in 12 equal mounds about 2 inches apart onto the prepared baking sheet. Lightly press one or two of the reserved bacon pieces onto each scone. Sprinkle with a little cheese and scallions. Bake the scones on the middle rack until golden, 16 to 20 minutes. Cool on a wire rack.

Best served warm but can also be served at room temperature. These biscuits are best served fresh on the day they were made but they may be frozen and re-heated.